| No violation noted during this evaluation. | 5/21/2010 | Routine |
| No violation noted during this evaluation. | 8/12/2009 | Re-Check |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Top area of reach-in in front is holding food at 48-50F shall be 41F or below.
- Re-heating to 165°F in 2 hrs (Inadequate re-heating for hot holding (time/temperature) 3-403.11, p 77)
Reheat the soups to 165F before placing into hot holding unit. The soups were 87F-107F. Corrected at time of inspection.
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7/30/2009 | Routine |
| No violation noted during this evaluation. | 1/26/2009 | Re-Check |
| No violation noted during this evaluation. | 1/12/2009 | Routine |
| No violation noted during this evaluation. | 9/30/2008 | Re-Check |
| No violation noted during this evaluation. | 8/28/2008 | Routine |
| No violation noted during this evaluation. | 2/13/2008 | Re-Check |
| No violation noted during this evaluation. | 1/16/2008 | Routine |
| No violation noted during this evaluation. | 7/23/2007 | Re-Check |
- Food Source/Handling
- Food Protection (Frozen food not frozen 3-501.11, p 79)
Ice cream freezer is not keeping the ice cream frozen
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7/19/2007 | Re-Check |
- Food Source/Handling
- Food Protection (Frozen food not frozen 3-501.11, p 79)
Ice cream freezer is not keeping the ice cream frozen.
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
Clean inside of ice machine, bototm of salad cooler, bottom of sandwich cooler, gaskets onsome reach-ins, gaskets on bun drawer reach-ins, milk dispenser. Store plasticware covered in storage.
- Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Clean side of fryer, door runners on bun drawers.
- Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
- Other Operations
- Adequate pest control (Inadequate or improper pest control 6-501.111(C), p 178)
Fix back door to prevent entrance of mice and there are mice droppings.
- Adequate pest control (Outer openings, protected 6-202.15, p 170)
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7/12/2007 | Routine |
| No violation noted during this evaluation. | 2/12/2007 | Re-Check |
| No violation noted during this evaluation. | 1/30/2007 | Routine |
- Facility/Equipment Requirements
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Bottom of fry freezer, salad door tracks, need cleaning.
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12/14/2006 | Routine |
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
Ensure date marking procedure is accurate and understood by all emloyees so foods are not held past expiration date.
- Plumbing/Water/Sewage
- Adequate sewage/waste disposal (Sewage conveying/disposal system not approved by law 5-402.13, 5-403.11, p 157 IC137F.13 )
There is a strong sewer gas odor coming from under the salad cooler, and soup holding unit. Correct this as soon as possible and contact Health Department upon its completion.
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
Shake mixer and items in ice cream production area are in need of more thorough cleaning.
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Top bottom and sides of equipment are in need of more thorough frequent cleaning. ie. drawers, under drawers, pass through window, bottom of fryers, front of counter, etc.
- Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
Floors under and behind equipment, in walk in coolers are in need of cleaning.
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1/26/2006 | Routine |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Front reach-in cooler - burgers on top 50 F, eggs in carton on bottom is 52 F, your and my thermometers are reading 52-53 F. Potentially hazardous foods shall be 41 F or below. Pull food from unit until it can maintain a proper temperature.
- Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
Chili beef 120 F and chili 110 F, both in steam holding unit. Shall be 140 F or above. Water in unit is 125 F, you have to keep water at 170 F in order to maintain a proper temp.
- Re-heating to 165°F in 2 hrs (Inadequate re-heating for hot holding (time/temperature) 3-403.11, p 77)
Reheat chili and chili beef to 165 F before placing in holidng unit. Food was only reheated to 145 and 157 F.
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
Label portioned trays of cole slaw and baked beans with actual date, not just Mon, Tues etc. Do the same with the container of spaghetti.
- Warewashing
- Mechanical washing/sanitizing (Chemical sanitization (concentration): temp/pH/hardness 4-501.114, p 127)
Wash shake containers in dishmachine, do not just rinse out in handsink.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: location 4-204.112, p 112)
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
Clean bottom of ice cream freezer, milk dispenser, dipper well, salad reach-in around drawers and gaskets.
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Clean fan near front reach-in, shelves in walk-in, handles on tall shake reach-in.
- Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
Clean floor under fryers of grease and floors under equipment in general.
- Other Operations
- Handling/storage/labeling of toxic items (Inadequate separation from food, equip, utensils, linens, single service 7-201.11, p 182)
Do not store containers of oil and styrofoam cups right in front of rack of toxic chemicals. Chemicals may spill onto them.
- Consumer advisory posted (Consumer advisory: for raw or under-cooked animal foods not posted 3-603.11(A), pg 95)
Post consumer advisory.
|
8/22/2005 | Routine |
- Food Temperature/Time Control
- Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
Chili 110 degrees F; ground meat 104 degrees F - both in steam holding units. Was reheated but someone turned unit down; water was 140 degrees F - (shall be 170 degrees to hold temp) shall b 140 degrees F - (Reheat to 165 dregees F to correct).
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
When date marking cole slaw, grilled onions- use an actual date, not just Wed, Thurs, etc.
- Warewashing
- Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
Concentration of sanitizer in dishmachine is inadequate to properly sanitize.
- Adequate warewashing facilities (Equipment/utensils: air-drying requirement not met 4-901.11, p 140)
Air dry stainless steel pans before stacking.
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces, characteristics 4-101.11, p 101)
Clean lettuce shredder, inside; ice machine, milk dispenser, ice cream, freezer; edges of reach-ins & reach-in drawers; inside microwave, around edges of ice cream toppings & dipper well.
- Non-food contact surfaces (Equip. openings, closures & deflectors 4-204.12, p 108)
Clean front edges of some reach-ins; wheels on equipment; handles on some equipment.
- Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
Clean floor under equipment & wall in dishmachine area.
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1/26/2005 | Routine |
| No report available. | 7/15/2004 | Routine |
| No report available. | 1/22/2004 | Routine |
| No report available. | 7/10/2003 | Re-Check |
| No report available. | 1/16/2003 | Routine |
| No report available. | 2/18/2002 | Routine |
| No report available. | 1/11/2001 | Routine |
| No report available. | 8/1/2000 | Re-Check |
| No report available. | 3/1/2000 | (Other) |
| No report available. | 1/1/1999 | (Other) |
| No report available. | 10/1/1998 | (Other) |
| No report available. | 1/1/1998 | (Other) |
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